*4 tablespoons extra-virgin olive oil, plus more for drizzling
*2 leeks, white and light green parts only, thinly sliced
*2 onions, cut into 1/4-inch dice
*1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
*10 garlic cloves, coarsely chopped
*2 tomatoes, cut into 1/2-inch dice
*2 bay leaves
*Pinch of saffron threads (good pinch)
*2 tablespoons pastis or Pernod
*5 cups store-bought or your own fish stock
*Bottle of clam broth
*1 pound biggest shrimp, shelled. Keep shells to sauté
*1/4 teaspoon cayenne pepper optional
*2 dozen littleneck clams, scrubbed
*2-3 pounds wild cod, cut into 2" pieces (about)
*1-2 pounds sea scallops
* Kosher or sea salt and fresh ground black pepper
The fish amounts depend on how generous I'm feeling - it seems to work out any way I do it. Pot should be big - you saw mine.
I season all the fish, scallops, shrimp with salt & pepper before I cook them.
I season the veggies when I sauté them.
Never to make anything salty! It layers the flavors, everything comes out perfectly seasoned.
* In a very large, deep skillet, heat the 3 tablespoons of olive oil. You see mine!
* Add the shrimp shells and sauté till pink. Remove shells.
* Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron and pastis and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.
*add cayenne pepper, season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the cod, cover and simmer for 2 minutes. Add the shrimp, scallops, cover and simmer until the clams are open and all the fish is cooked through, about 4 minutes.
*Just check the fish - you want it all just cooked. Not over cooked!
* Ladle the fish and broth into big bowls.
* Sprinkle with fennel fronds and serve immediately.
*I don't make rouille now. However, adding that and toast is lovely.